Yields: About 2 cups
Prep time: 15 minutes
Ingredients:
- 3-4 ripe Roma tomatoes (or your favorite variety)
- ½ cup finely diced white onion
- 1 jalapeño pepper, seeded and finely diced
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (from about 1 lime)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper (optional)
Instructions:
Prep your ingredients:
- Wash and core the tomatoes. Dice them into small, even pieces.
- Finely dice the white onion.
- Remove the stem and seeds from the jalapeño, then finely dice. (Tip: For less heat, remove more of the seeds and inner membranes).
- Wash the cilantro, then roughly chop the leaves.
Combine the ingredients:
- In a medium bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Gently mix everything together.
Taste and adjust:
- Give your pico de gallo a taste. Add more salt or lime juice if needed. For a touch of spice, add a pinch of black pepper.
Let it rest (recommended):
- For the best flavor, cover the bowl and refrigerate your pico de gallo for at least 30 minutes before serving. This allows the flavors to meld perfectly.
Serve and enjoy:
Pico de gallo is incredibly versatile! Here are a few delicious ways to use it:
- As a dip with tortilla chips
- Topping for tacos, fajitas, quesadillas, burritos
- Spoonful over grilled chicken or fish
- Mix into scrambled eggs or omelets
- As a fresh salad ingredient
Tips:
- Quality ingredients: Use the freshest tomatoes, cilantro, and lime for peak flavor.
- Tomato tip: Roma tomatoes are best as they release less juice, keeping your pico from getting watery.
- Make ahead: Pico de gallo tastes even better the next day! You can make it ahead of time and store it covered in the refrigerator for up to 4 days.
- Adjust the heat: Customize the spiciness by adjusting the amount of jalapeño, or leave it out entirely for a mild pico de gallo.
